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Sweet Sour Spicy Fish
Pencuci Mulut • Malaysia
How to Make Sweet Sour Spicy Fish (Traditional & Healthy Version)
Sweet Sour Spicy Fish, or 'Ikan Masak Manis Masam Pedas', is a beloved dish in Malaysia that highlights the vibrant flavors of our multicultural cuisine. Rooted in the culinary traditions of Malay, Chinese, and Indian communities, this recipe blends tangy, sweet, and spicy notes to create a flavorful experience that is both satisfying and health-conscious. The use of fresh local ingredients like lemongrass, cili padi (bird’s eye chili), and pandan leaves embodies the heart of Malaysian cooking, offering a meal that is aromatic and rich in taste. This dish is typically prepared with fresh fish, but for a vegetarian twist, we substitute with tofu or tempeh, making it suitable for plant-based diets. It’s a perfect example of how Malaysian cuisine adapts to dietary preferences while maintaining authenticity. The sauce, made from tamarind juice, palm sugar (gula Melaka), and fresh vegetables, delivers a complex balance of flavors. Served with steamed rice, Sweet Sour Spicy Fish is a wholesome meal that brings families together, especially during festive gatherings or casual lunches. Its bright colors and punchy taste make it a favorite across generations.
Bahan-bahan(untuk 1 bowl with tofu and vegetables, served with rice)
- 250g Firm tofu (substitute for fish)
- 2 tablespoons Tamarind paste (air asam jawa)
- 1 tablespoon Palm sugar (gula Melaka)
- 3 pieces Bird’s eye chili (cili padi)
- 1 large Red chili (cili merah)
- 2 medium Tomato (diced)
- 1 stalk Lemongrass (serai, bruised)
- 1 piece Pandan leaf (daun pandan, tied into a knot)
- 1 tablespoon Soy sauce (kicap)
- 1 tablespoon Cooking oil (preferably coconut or sunflower oil)
- 1/2 teaspoon Salt
- 1 tablespoon Fresh coriander (daun ketumbar, for garnish) - pilihan
Arahan
- 1
Cut tofu into thick slices and pat dry. Lightly pan-fry until golden on both sides.
5 minutes
Use non-stick pan to reduce oil usage.
- 2
Mix tamarind paste with 1/2 cup water to make air asam jawa. Set aside.
2 minutes
Strain to remove seeds for a smooth sauce.
- 3
Heat oil in a wok. Sauté bird’s eye chili, red chili, lemongrass, and pandan leaf until fragrant.
3 minutes
Bruising lemongrass releases more aroma.
- 4
Add diced tomatoes and cook until softened.
4 minutes
Tomatoes add natural sweetness and thicken the sauce.
Kenapa hidangan ini sihat
The recipe is a healthy choice because it incorporates natural, unprocessed ingredients and relies on plant-based protein. The use of local flavorings like tamarind and pandan reduces the need for artificial additives. By minimizing oil and sugar, and adding plenty of vegetables, this dish supports weight management, heart health, and overall wellness, while still delivering the authentic Malaysian taste that food lovers crave.
This Sweet Sour Spicy Fish (vegetarian version) is high in plant-based protein from tofu, low in saturated fats, and rich in vitamins A and C from tomatoes and chilies. Lemongrass and pandan provide antioxidants, while tamarind aids digestion. Using minimal oil and substituting palm sugar with a controlled amount helps regulate calories, making this dish suitable for calorie-conscious eaters. The inclusion of fiber-rich vegetables supports overall health.
Petua
- 💡Tip 1: Use firm tofu or tempeh for best texture.
- 💡Tip 2: Adjust chili level to suit your spice tolerance.
- 💡Tip 3: Tamarind paste can be replaced with fresh tamarind soaked and strained.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave. Best consumed fresh for maximum flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 270.0 kcal |
